There are several kinds of gluten-free noodles and I certainly have an opinion about each of them.

gluten-free white rice noodles

These Asian rice noodles are easy to cook. Submerge them in cool water and place on the stove. Heat until the water comes to a boil, stirring occasionally. Turn off the heat and strain the Asian white rice noodles when they are cooked to your liking.

I enjoy eating these with stir-fried vegetables.

gluten-free brown rice noodles

My favorite brands are Trader Joe’s and Tinkyada.

These gluten-free brown rice noodles have to be added to abundant amounts of boiling water and stirred often until cooked. Taste them often because they go from being too hard to too cooked in a matter of seconds. Drain when aldente.

gluten-free corn noodles

Corn is one of the top allergy-causing foods so I do not recommend eating these.

gluten-free quinoa-corn noodles

Corn is one of the top allergy-causing foods so I do not recommend eating these.

gluten-free black bean noodles

These gluten-free black bean noodles cook easily! Add to boiling water and cook until aldente. They do not clump together as much as the gluten-free brown rice noodles.

Warning – these noodles are very filling! I eat a smaller amount of these than I do of the gluten-free brown rice noodles and the gluten-free white rice noodles.

This picture shows a mixture of gluten-free black bean noodles and mushrooms that were sauteed in butter. I added grated Parmesan cheese and ate them!

Beat together the egg and 1 tbsp water. Add into the food processor’s ingredients and blend until the dough leaves the side and forms a ball (add water, one teaspoon at a time if extra moisture is necessary or rice flour, 1 tbsp at a time, if the dough is too moist).

Press dough into the 10 inch springform pan with your hands. If making tarts, press dough into muffin tins or mini-muffin tins.

Bake for 10 minutes at 350oF and remove from oven.

Gluten-Free Quiche Recipe

Sauté the following in a tbsp or two of butter until tender:

1 red pepper, diced

1 zucchini, diced

handful of chives, minced

In a bowl combine:

1 to 2 cups of chopped, cooked spinach

Sautéed vegetables (above)

1/2 cup grated Parmesan cheese

6 eggs, beaten

Pour mixture into the partially cooked gluten-free pie crust.

Bake for 30 to 40 minutes at 350oF. Remove from oven and let sit for a few minutes before slicing.

Are you in the mood for pizza but are gluten intolerant or allergic to wheat? You can make your own delicious gluten-free pizza crust, top it with pizza sauce, shredded almond cheese, and veggies and/or sausage.